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Slow Roasted Pork Carnitas
Spring is in full swing, for this farmer/farrier/horsewoman, That means long days and not a lot of time to spend in the kitchen. Still everyone is starving at the end of the day and feeding them is my job too.
Here is one of my favorite go to recipes for fool proof pulled pork Carnitas. The secret is in the cooking method! Get it ready the night before and then pop it in the oven before you leave!
4 -6 lbs Rocky Ridge Farm pork shoulder or Boston butt roast
1-2 Tbs salt
1 tsp pepper
2 tbs dried Mexican oregano
2 tbs ground cumin
1 tbs chili powder
1 large red onion sliced
8 cloves garlic, smashed
2 limes sliced
2 large oranges sliced
12 oz Mexican Coke
3-4 bay leaves
unbleached parchment paper
heavy duty foil
Additional limes, jalapenos, avocado, red onions, sour cream & Cotija for serving
TO CRISP IN THE PORK
Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminum foil or parchment paper).
Pour one ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavor. Set out limes, jalapenos, avocado, red onions, sour cream & Cotija